How to Make Guacamole

By
Scaron

In my house, guacamole never lasts long. Between my kids, myself and other assorted family members, we can polish off a bowl in no time -- and we have. The key is to make it at home with just a few simple ingredients.

Here's how to make fabulous, easy guacamole in no time.

Step 1: Avocados, avocados, avocados.

It goes without saying that avocados are the cornerstone of guacamole. Choose ripe (but not overripe!) avocados. When you squeeze them, they should give a little. However, if your thumb presses deep in, then they are past their prime.

How many do you need? Generally, one avocado will make enough for 2-4 people -- I usually use one avocado for one adult and two kids, or for two adults.

Now, you need to peel and pit the avocados. Make one cut all the way around the avocado, pressing in 'til you feel the pit. The knife will glide easily through the flesh.

Then, twist the avocado halves and pull them apart.

Finally, peel the avocado (the skin comes right off -- like a Clementine, but even easier) and remove the pit.

How do you get the pit out? Hit it (hard) with the sharp side of a knife's blade. Wiggle the knife from side to side and after a few seconds, the pit will just lift right out.

Step 2: Assembly

Roughly dice the avocado, but don't worry about making the pieces perfectly sized. Add the avocado pieces to a mixing bowl.

Now, you need some acid so the guacamole doesn't lose its color. I prefer lime juice (about 1 Tbsp per avocado), but lemon is fine too.

For heat, hot sauce is preferred -- add a couple of drops if you want mild guacamole or more for hotter guac. Don't have hot sauce? You can also use a finely diced hot pepper or a dash of cayenne powder or chipotle powder. Remember, you can always add more so use it sparingly to start. Season the mixture with salt and pepper.

Step 3: Mash it Up

Using the prongs of a fork, press the avocado against the sides of the mixing bowl, mashing as you go. You will want to stir it a bit and continue mashing until you reach the desired consistency.

My family prefers it a little chunky, so we mash to a creaminess, leaving ¼-inch pieces in the guac.